I have to pretty much “pretend” it’s Autumn here in Florida, and fortunately, I have a great imagination. I just love eating those comfort foods that say it’s a bit chilly outside. Don’t you? This is a comfort food.

I confess, I really never ate many leeks at all before going vegan plant-based, but, I am now completely in love with them! I wish when we had gone to the Farmer’s Market this past Saturday that I would have gotten a lot more! I think that as a plant based eater, I really need TWO refrigerators and TWO freezers!! Anyone else feel that way???

Today, I also made vegan crab cakes again, just getting them ready for my mom to visit tomorrow so she can taste test them. Husband LOVED them. They really do taste exactly like real crab cakes, so much so I almost fooled myself. Ha! THAT recipe, however, is going in my new cookbook, out before the end of this year.

I also marinated some ‘scallops’ to cook up tomorrow with an awesome Tomato Bisque soup I have planned. Now, I already have an amazing scalloprecipe located here in the food blog, so look that up if you’d like. Those are made from Tofu and this one will not be. It’s a secret though. It will ALSO be in the new cookbook!! Excitement abounds!

So, here you go, I hope you enjoy this soup! It only takes about 45 minutes to create from start to finish. Top it off with a few chopped scallions and a piece of toasted bread and you will be set!

ENJOY!

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Make sure your leeks are washed thoroughly. Leeks hide dirt easily. I peel them almost apart to clean.

Then, cut off the root end and the top where it is dark and leafy and save in the freezer to make veggie stock for later!

Chop your leeks into pieces.

Water or broth Sautee for between 6 and 10 minutes or until glistening.

Then, chop your potatoes into small chunks. The smaller the better as they will cook faster.

Add your chopped potatoes to the leeks and cook, stirring often so the leeks don't burn, for about 2 minutes.

Add in 6 cups of broth, your salt and your pepper and cook on medium low for 30 minutes.

Then, either use an immersion blender OR your Vitamix (which is what I did) or other high powered blender and add in your soup in increments, blend to smooth, or blend half smooth and the other half chunky. It's personal preference.

Return to pot and keep on simmer. Add more broth here if soup is too thick for your liking.

Add in your salt and pepper to taste, as well as the miso paste.

If you'd like to add anything extra here, like mushrooms, that is completely your choice.